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WO2015011698A1 - Procédés et systèmes pour communiquer une sensation - Google Patents

Procédés et systèmes pour communiquer une sensation Download PDF

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Publication number
WO2015011698A1
WO2015011698A1 PCT/IL2014/050636 IL2014050636W WO2015011698A1 WO 2015011698 A1 WO2015011698 A1 WO 2015011698A1 IL 2014050636 W IL2014050636 W IL 2014050636W WO 2015011698 A1 WO2015011698 A1 WO 2015011698A1
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WO
WIPO (PCT)
Prior art keywords
sensation
group
intensity
scale
combination
Prior art date
Application number
PCT/IL2014/050636
Other languages
English (en)
Inventor
Yuval Klein
Original Assignee
Valiber Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Valiber Ltd. filed Critical Valiber Ltd.
Priority to US14/907,392 priority Critical patent/US20160171728A1/en
Publication of WO2015011698A1 publication Critical patent/WO2015011698A1/fr

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Classifications

    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
    • G06T11/00—2D [Two Dimensional] image generation
    • G06T11/20—Drawing from basic elements, e.g. lines or circles
    • G06T11/206—Drawing of charts or graphs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
    • A61B5/00—Measuring for diagnostic purposes; Identification of persons
    • A61B5/16—Devices for psychotechnics; Testing reaction times ; Devices for evaluating the psychological state
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
    • A61B5/00—Measuring for diagnostic purposes; Identification of persons
    • A61B5/74—Details of notification to user or communication with user or patient; User input means
    • A61B5/742—Details of notification to user or communication with user or patient; User input means using visual displays
    • A61B5/744—Displaying an avatar, e.g. an animated cartoon character
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09B—EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS
    • G09B19/00—Teaching not covered by other main groups of this subclass
    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09B—EDUCATIONAL OR DEMONSTRATION APPLIANCES; APPLIANCES FOR TEACHING, OR COMMUNICATING WITH, THE BLIND, DEAF OR MUTE; MODELS; PLANETARIA; GLOBES; MAPS; DIAGRAMS
    • G09B19/00—Teaching not covered by other main groups of this subclass
    • G09B19/0092—Nutrition
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
    • G06T2200/00—Indexing scheme for image data processing or generation, in general
    • G06T2200/24—Indexing scheme for image data processing or generation, in general involving graphical user interfaces [GUIs]

Definitions

  • the present invention generally relates to methods and systems for communicating a sensation. More particularly, the present invention further pertains to method and system into which an intensity of a sensation is introduced and shared.
  • Sensations are a subjective matter. For example, a situation that makes one person sob leaves another person indifferent; a joke that makes one individual cry with laughter barely makes another individual smile; a cup of coffee sweetened with two spoons of sugar might be just right for some but disgustingly sweet to others.
  • sensations can be predicted quite accurately when taking into considerations factors such as gender, age, race, different habits and other parameters differentiating individuals. For example, it is known that the absolute perception decreases with age for all tastants (Taste Qualities? Jos Mojet, Johannes Heidema and Elly Christ- Hazelhof; Chem. Senses (2003) 28 (5): 397-413). Another known fact is that men are more easily bored than women (Scientific American, Anna Gosline, 2006). If these factors will be taken into consideration it will make it easier to predict perception of an individual.
  • Sensation can be also better predicted if the scenery in which they are located will be reflected. For example, the sensitivity to the tastes sweet, sour, and salty is decreased in the presence of fatty acids and is also affected by temperature. In a similar manner other sensations can be influenced by external factors.
  • sensations could be predicted and graded and shared between individuals if they will be taken apart to measurable parameters. This will enable people to share their sensations and people could benefit from it as they would be able to accommodate the sensation of another person to themselves.
  • the present invention provides a system for communicating the intensity of a sensation on a sensation intensity scale, characterized by: (a) a receiving module for obtaining at least two values of at least two different measurable parameters affecting the sensation; (b) a processing module for factorizing at least two values of different measurable parameters affecting the sensation into a scale-mark on the sensation intensity scale; the sensation intensity scale is comprised of two or more scale-marks; (c) a GUI for presenting the sensation intensity scale and the scale-mark; and (d) a communication module for sharing the scale-mark on the intensity scale.
  • At least one measuring module is selected from a group of electronic or electric measuring devices comprising of refractometer, VU meter, voltmeter, video signal generator, vectorscope, wattmeter, tube tester, transistor tester, sweep generator, pH electrode, spectrum analyser, Signal generator, Signal analyzer, Q meter, psophonieter, oscilloscope, olimmeier, network analyzer, microwave power meter, multimeter, LCR meter, Frequency counter, electricity meter, distort! onmeter, capacitance meter, ammeter, thermometer, motion detector, metal detector; and any combination thereof.
  • a group of electronic or electric measuring devices comprising of refractometer, VU meter, voltmeter, video signal generator, vectorscope, wattmeter, tube tester, transistor tester, sweep generator, pH electrode, spectrum analyser, Signal generator, Signal analyzer, Q meter, psophonieter, oscilloscope, olimmeier, network analyzer, microwave power meter, multimeter, LCR meter, Fre
  • the measuring module is selected from a group consisting of electrode, lancet, sensor, detector, biosensor; and any combination thereof.
  • connection of the measuring module with the processing module is selected from a group consisting of: (a) remote; (b) direct; and any combination thereof. It is another object of the current invention to disclose the system as defined in any of the above, wherein at least two values of at least two different measurable parameters affecting the sensation are manually inserted into the receiving module of the system.
  • the communication module is selected from a group consisting of: MP3 player; cellular phone; smartphone; tablet; laptop; computer; and any combination thereof.
  • the GUI is selected from a group consisting of: MPS player; cellular phone; smartphone; tablet; laptop; computer; and any combination thereof.
  • sensation is a flavor selected from a group consisting of sweet, sour, bitter, salty, umami, pungent or piquant, and metallic and any combination thereof,
  • sensation is an emotion selected from a group consisting of affection, anger, angst, anguish, annoyance, anxiety, apathy, arousal, awe, boredom, confidence, contempt, contentment, courage, curiosity, depression, desire, despair, disappointment, disgust, distrust, dread, ecstasy, embarrassment, envy, euphoria, excitement, fear frustration, gratitude, grief, guilt, happiness, compassion, hope, horror, hostility, hurt, hysteria, indifference, interest, MasterCardy, joy, loathing, loneliness, love, lust, outrage, panic, passion, pity, pleasure, pride, rage, regret, relief, remorse, sadness, satisfaction, self-confidence, shame, shock, shyness, sorrow, suffering, surprise, terror, trust, wonder, worry, zeal, zest, and any combination thereof.
  • the present invention provides a sensation intensity scale for grading a sensation comprising a GUI presenting two or more scale-marks of the intensity of the sensation, the marks define different intensities of the sensation; wherein the intensity of the sensation factorizes at least two different measurable parameters affecting the intensity of the sensation.
  • sensation intensity scale as defined in any of the above, wherein the sensation is selected from a group consisting of vision, taste, hearing, smell, touch, reactions to external or internal stimuli, laughter, crying, blushing emotions, affection, anger, angst, anguish, annoyance, anxiety, apathy, arousal, awe, boredom, confidence, contempt, contentment, courage, curiosity, depression, desire, despair, disappointment, disgust, distrust, dread, ecstasy, embarrassment, envy, euphoria, excitement, fear frustration, gratitude, grief * guilt, happiness, psychologist, hope, horror, hostility, hurt, hysteria, indifference, interest, ashamedy, joy, loathing, loneliness, love, lust, outrage, panic, passion, pity, pleasure, pride, rage, regret, relief, remorse, sadness, satisfaction, self-confidence, shame, shock, shyness, romance, suffering, surprise, terror,
  • sensation intensity scale as defined in any of the above, wherein the sensation is a flavor selected from a group consisting of sweet, sour, bitter, salty, umami, pungent or piquant, and metallic and any combination thereof.
  • sensation intensity scale as defined in any of the above, wherein the sensation is a reaction to external or internal stimuli selected from a group consisting of: laughter, crying, blushing and any combination thereof.
  • sensation intensity scale as defined in any of the above, wherein the sensation is an emotion selected from a group consisting of affection, anger, angst, anguish, annoyance, anxiety, apathy, arousal, awe, boredom, confidence, contempt, contentment, courage, curiosity, depression, desire, despair, disappointment, disgust, distrust, dread, ecstasy, embarrassment, envy, euphoria, excitement, fear frustration, gratitude, grief, guilt, happiness, psychologist, hope, horror, hostility, hurt, hysteria, indifference, interest, ashamedy, joy, loathing, loneliness, love, lust, outrage, panic, passion, pity, pleasure, pride, rage, regret, relief, remorse, sadness, satisfaction, self-confidence, shame, shock, shyness, sorrow, suffering, surprise, terror, trust, wonder, worry, zeal, zest, and any combination thereof.
  • the present invention provides a measuring module for measuring at least two values of at least two different measurable parameters affecting the intensity of a sensation, comprising: at least one sensor for obtaining at least two values; and
  • At least one transmitting component for transferring at least two values
  • intensity of the sensation is factorized from at least two values.
  • the measuring module as defined in any of the above, wherein the sensation is a flavor selected from a group consisting of sweet, sour, bitter, salty, umami, pungent or piquant, and metallic and any combination thereof. It is another object of the current invention to disclose the measuring module as defined in any of the above, wherein the sensation is a reaction to external or internal stimuli selected from a group consisting of: laughter, crying, blushing and any combination thereof.
  • the sensation is an emotion selected from a group consisting of affection, anger, angst, anguish, annoyance, anxiety, apathy, arousal, awe, boredom, confidence, contempt, contentment, courage, curiosity, depression, desire, despair, disappointment, disgust, distrust, dread, ecstasy, embarrassment, envy, euphoria, excitement, fear frustration, gratitude, grief, guilt, happiness, psychologist, hope, horror, hostility, hurt, hysteria, indifference, interest, MasterCardy, joy, loathing, loneliness, love, lust, outrage, panic, passion, pity, pleasure, pride, rage, regret, relief, remorse, sadness, satisfaction, self-confidence, shame, shock, shyness, sorrow, suffering, surprise, terror, trust, wonder, worry, zeal, zest, and any combination thereof.
  • the present invention provides an article of manufacture (AOM) for measuring at least two values of at least two different measurable parameters affecting the intensity of a sensation, comprising: (a) at least one sensor for obtaining at least two values; and (b) at least one transmitting component for transferring at least two values; wherein the intensity of the sensation is factorized from at least two values.
  • AOM article of manufacture
  • At least one sensor is selected from a group of electronic or electric measuring devices comprising of refractometer, VU meter, voltmeter, video signal generator, vectorscope, wattmeter, tube tester, transistor tester, sweep generator, pH electrode, spectrum analyser, Signal generator, Signal analyzer, Q meter, psophometer, oscilloscope, ohmmeter, network analyzer, microwave power meter, multimeter, LCR meter, Frequency counter, electricity meter, distortionmeter, capacitance meter, ammeter, thermometer, motion detector, metal detector; and any combination thereof.
  • a group of electronic or electric measuring devices comprising of refractometer, VU meter, voltmeter, video signal generator, vectorscope, wattmeter, tube tester, transistor tester, sweep generator, pH electrode, spectrum analyser, Signal generator, Signal analyzer, Q meter, psophometer, oscilloscope, ohmmeter, network analyzer, microwave power meter, multimeter, LCR meter, Frequency counter, electricity meter, distortionmeter,
  • the sensation is an emotion selected from a group consisting of affection, anger, angst, anguish, annoyance, anxiety, apathy, arousal, awe, boredom, confidence, contempt, contentment, courage, curiosity, depression, desire, despair, disappointment, disgust, distrust, dread, ecstasy, embarrassment, envy, euphoria, excitement, fear frustration, gratitude, grief, guilt, happiness, psychologist, hope, horror, hostility, hurt, hysteria, indifference, interest, MasterCardy, joy, loathing, loneliness, love, lust, outrage, panic, passion, pity, pleasure, pride, rage, regret, relief, remorse, sadness, satisfaction, self-confidence, shame, shock, shyness, sorrow, suffering, surprise, terror, tmst, wonder, worry, zeal, zest, and any combination thereof.
  • the present invention provides a method for communicating the intensity of a sensation on a sensation intensity scale, comprising steps of: (a) obtaining a system for communicating the intensity of a sensation comprising a GUI presenting a scale of two or more scale-marks of the intensity of the sensation; the two or more scale-marks define different intensities of the sensation; (b) introducing to the system at least two values of at least two different measurable parameters affecting the intensity of the sensation; (c) receiving from the system one scale-mark of the intensity of the sensation; and (d)communicating the one scale-mark with an external source; wherein at least two values of different measurable parameters affecting the intensity of the sensati on are factorized to the one scale-mark.
  • Figure 1 is a schematic flow diagram illustrating the method for communicating the intensity of a sensation on a sensation intensity scale (J 00);
  • Figure 2 shows the Wong-Baker face scaleTM used for the sweetness and saltiness test (200); Figure 3 shows the results and the significance of the sweetness test (300); and Figure 4 shows the results and the significance of the saltiness test (400).
  • GUI graphical user interface
  • the term "sensation” refers hereinafter to a mental process resulting from the immediate external stimulation of a sense organ. More particularly the term relates to the five senses (vision, taste, hearing, smell and touch), reactions to external or internal stimuli (laughter, crying, blushing%) and emotions (affection, anger, angst, anguish, annoyance, anxiety, apathy, arousal, awe, boredom, confidence, contempt, contentment, courage, curiosity, depression, desire, despair, disappointment, disgust, distrust, dread, ecstasy, embarrassment, envy, euphoria, excitement, fear frustration, gratitude, grief, guilt, happiness, ashamed, hope, horror, hostility, hurt, hysteria, indifference, interest, ashamedy, joy, loathing, loneliness, love, lust, outrage, panic, passion, pity, pleasure, pride, rage, regret, relief, remorse, sadness, satisfaction, self-confidence, shame,
  • taste refers hereinafter to the sensation produced when a substance in the mouth reacts chemically with receptors of taste buds.
  • Taste along with smell (olfaction) and trigeminal nerve stimulation determines flavors, the sensory impressions of food or other substances.
  • flavor refers hereinafter to the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell.
  • the taste of food is limited to sweet, sour, bitter, salty, umami (savory) pungent or piquant, and metallic - the seven basic tastes
  • sweetness refers hereinafter to one of the five basic tastes which is almost universally regarded as a pleasurable experience. Sweetness also refers to one of the seven basic flavors. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes. Examples of foods that may be used as non-sugar sweet substitutes include saccharin, aspartame, xylitol and acesulfame potassium. Other compounds may alter perception of sweetness itself.
  • sucrose refers hereinafter to a class of chemically-related sweet- flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources. More specifically the term relates to sucrose, lactose, fructose, maltose; glucose, galacotse, monosaccharides, disaccharides.
  • scale refers hereinafter to a type of composite measure that summarizes and rank- orders several specific observations and represents some more general dimension. An index is an accumulation of scores from a variety of individual items.
  • interval scale refers hereinafter to a scale of measurement in which the magnitude of difference between measurements of any two units is meaningful.
  • ratio scale refers hereinafter to a special form of interval scale that has a true zero.
  • ordinal scale refers hereinafter to a scale in which one unit has more of a certain characteristic than another unit.
  • refractonieter refers hereinafter to a device for the measurement of an index of retraction (refractometry).
  • the index of refraction is calculated from Snell's law and can be calculated from the composition of the material using the Gladstone-Dale relation.
  • the refractonieter enables measuring sugar concentration and salinity.
  • factorize refers hereinafter to an action carried out on parameters measured for determining the intensity of a sensation. These actions include: summing, multiplying; dividing and subtracting the parameters as well as multiplying them by a factor and any combination of these actions.
  • the term "sensor” refers hereinafter to a converter that measures a physical quantity and converts it into a signal which can be read by an observer or by an instrument.
  • Valiber refers hereinafter to a system for communicating the intensity of a sensation on a sensation intensity scale or a measuring module for measuring at least two values of at least two different measurable parameters affecting the intensity of a sensation or An article of manufacture (AOM) for measuring at least two values of at least two different measurable parameters affecting the intensity of a sensation.
  • AOM article of manufacture
  • Val refers hereinafter to the unit comprising a sensation intensity scale. According to the sensation measured the Val can have different meanings. For example, “Sweetness Val” is the unit for measuring the intensity of sweetness and “Joy Val” is the unit for measuring the intensity of joy.
  • Figisre 1 is a schematic flow diagram illustrating the method for communicating the intensity of a sensation on a sensation intensity scale (100).
  • a system for communicating the intensity of a sensation comprising a GUI is obtained (101).
  • the GUI can be a laptop, a computer, a cellular phone, a smartphone or any other graphical interface that enables the selection of a scale-mark on scale.
  • at least two different measurable parameters affecting the intensity of the sensation is introduced to the system (102).
  • the parameters can be inserted manually to the system or the system may be connected to a measuring module that measures the relevant parameters and transmits them into the system.
  • a scale-mark on the sensation intensity scale is received (103) from the system that is a result of factorizing the parameters of the previous step.
  • the scale will include more than two scaling scale-marks.
  • the scale-marks can be presented as numbers presenting the intensity of a sensation in which the intensity increases or decreases as the number increases. In a more user friendly way, which may be suitable also for children, the numbers can be replaced with animated icons, such as the Wong Baker faces scaleTM.
  • the scale-mark on the scale can be selected by a touch screen, through a key board attached or through voice command.
  • the selected scale-mark is communicated with an external source (104).
  • the external source can be a social network, a blog, an individual or a group of individuals.
  • the system is a smartphone receiving data regarding parameters from an electrode.
  • an electrode For example, a person made a fresh jar of lemonade at home and now he is interested in sharing his experience with others. He wishes to communicate the sweetness intensity of the lemonade he made. He has a special electrode for measuring sweetness which he dips in the lemonade. The electrode measures several parameters known to affect sweetness: sugar concentration, temperature, acidity and viscosity. All these parameters are transmitted to his smartphone by connecting it to the electrode. The smartphone is able then to factorize from these parameters the sweetness intensity on a Wong- Baker Face scaleTM. In the factorizing procedure the different parameters receive different weight. The main parameter is the sugar concentration and it may receive 50% of the weight.
  • the rest of the parameters share in an equal manner the rest of the 50%.
  • the intensity can be shared, for example, on a lemonade making forum. People viewing the post regarding the lemonade sweetness will know to set these parameters in order to achieve the same sweetness or they will have a reference point for setting the sweetness intensity suitable for them.
  • the sweetness intensity scale is a ratio scale comprised of scale-marks which are differentiated by Val units which describes the sweetness of a clear solution of water with sucrose concentration of 3.423 g/liter at 20°C, pH 7. The reason this unit was selected is that sensitivity threshold towards sweetness of a human being is 4 g sucrose per 1 liter water. The meaning of 0 is the sweetness of pure water in the disclosed conditions.
  • sweetness can be affected by factors affecting the solution (e.g. temperature, viscosity) or factors concerning the person tasting the solution (e.g. gender, age). Both types of factors can be factorized to give a more objective degree of taste or to normalizing the sweetness according to the conditions of the solution or the person tasting it. If additional parameters are added to the sugar concentration parameter, a much more accurate scale of sweetness can be built.
  • the system has a feedback feature that would be able to correct or to give instructions how to correct the intensity of a sensation. For example, a person drinks his coffee in the sweetness of 2.5 Val. He measures the sweetness of coffee served to him in a cafe with a system for communicating the intensity of sweetness which tells him the sweetness of his drink. The feedback feature in the system can also give him directions how to change the sweetness according to his preferences.
  • the measuring module can be embedded within an item like a dressing item, or cutlery, tableware, kitchenware, jewelry, electronic or electric devices.
  • a device measuring parameters for determining sweetness embedded within a straw can give the sweetness of the solution it is dipped in.
  • the measuring module can be embedded within a hat and measure parameters for determining the degree of happiness of a person - like respiratory rate, intensity of laughter sound and other parameters being noticed in the facial area reflecting happiness. Other sensations can be also measured in a similar way.
  • the measuring module measures the parameters which determine the intensity of the sensation are measured in a time resolved manner.
  • the sweetness of an iced-drink can be measured by a straw with a sensor adapted to measure sweetness in a time resolved manner. When time passes the ice melts and dilutes the drink and the sweetness is decreased.
  • the solutions were randomly numbered from 1-8 and they contained concentrations of 0, 4, 40, 80, 160, 320 1000 and 2000 g/L sugar. Each of the participants tasted 5 of the solutions in a random manner and scale-marked their sweetness on the Wong-baker Face scaleTM.
  • the solutions were randomly numbered from 1-8 and they contained concentrations of 0, 0.6, 20, 40 and 60 g L salt. Each of the participants tasted all the solutions in a random manner and scale-marked their saltiness on the Wong-baker Face scaleTM.
  • Val is a measurement unit for scaling senses.
  • the scale is a ratio scale, meaning that it can get the value zero; (2) It has a sensitivity threshold point - the point that the sense starts to be noticed; (3) the scale and the scale units have the ability to differentiate and define increasing ⁇ decreasing of the intensity of the measured sensation; and (4) there is a saturation point in which the intensity of the sensation can no longer be increased.
  • the Val (derived from Valiber) unit presents the intervals of the intensity of the measured sensation.
  • the point that the intensity of the sense starts indicating its existence (sensitivity threshold) is defined as 1 Val. Taking in consideration that this point can be different from one person to another, 1 Val is defined as the average threshold point.
  • the Val scale is linear meaning that 2 Val has a value double of 1 Val and so on.
  • Taste is the sensory impression of food or other substances on the tongue and is one of the five traditional senses. It the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds.
  • the sensation of taste can be categorized into five basic tastes: sweetness, sourness, saltiness, bitterness, and umami. Table 1 provides a summary of the five tastes along with a representative compound, its threshold concentration that above it is noticeable and the Val units corresponding to this concentration.
  • Sweetness is produced by the presence of sugars and a few other substances. It is known that Sucrose is one of the main factors that create sweetness sense. Therefore the reference for defining the units of "sweetness Val” the reference will be sucrose solutions in water at 25 °C, pH 7.
  • Table 3 discloses the sweetness of various compounds relatively to sucrose and their Valiber value.
  • 'Sweetness Valiber' is a measuring tool that measures sweetness. When it indicates 1 Val it indicates the existence of a sweetness factor in a degree as shown in Table 1.
  • the SCAA defines the gold standard for a cup of coffee as 6oz (177,4cc) but most table settings come with cups that hold approximately 6-9 fluid oz (177.4cc -266.2cc).
  • a Cup of coffee As 204.5cc
  • TS teaspoon
  • Table 4 defines the sweetness in Val units of different sucrose solutions (the concentrations are given in teaspoons/ 204.5 cc).
  • the Valiber device will be able to assess the sweetness of solutions of other sweet substances in different conditions (temperature, acidity, color and other parameters affecting sweetness) and normalize them into the reference of table 4.
  • Saltiness is a taste produced primarily by the presence of sodium ions. Other ions of the alkali metals group also taste salty, but the further from sodium the less salty the sensation is. The size of lithium and potassium ions most closely resemble those of sodium and thus the saltiness is most similar. The saltiness of substances is rated relative to sodium chloride (NaCl).
  • Table 5 presents the saltiness of different substances relatively to NaCl
  • Sourness is the taste that detects acidity.
  • Table 6 presents the sourness of different substances relatively to Citric Acid.
  • Table 7 presents Val values Vs, pH values
  • bitterness is the most sensitive of the tastes, and many perceive it as unpleasant, sharp, or disagreeable, but it is sometimes desirable and intentionally added via various bittering agents.
  • Common bitter foods and beverages include coffee, unsweetened cocoa, South American mate, bitter gourd, olives, citrus peel, many plants in the Brassicaceae family, dandelion greens, wild chicory, and escarole. Alcoholic beverages are in general described as tasting bitter due to ethanol.
  • Table 8 presents the bitterness of different substances relatively to Quinine.

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Abstract

L'invention concerne un système pour communiquer l'intensité d'une sensation sur une échelle d'intensité de sensation, caractérisé par : (a) un module de réception pour obtenir au moins deux valeurs d'au moins deux paramètres mesurables différents affectant ladite sensation ; (b) un module de traitement pour factoriser ces deux valeurs en un repère d'échelle sur l'échelle d'intensité de sensation qui est constituée de deux ou plus de deux repères d'échelle ; (c.) une interface graphique pour présenter l'échelle d'intensité de sensation et le repère d'échelle ; et (d) un module de communication pour partager le repère d'échelle sur l'échelle d'intensité.
PCT/IL2014/050636 2013-07-24 2014-07-15 Procédés et systèmes pour communiquer une sensation WO2015011698A1 (fr)

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